Chicken Enchilada Casserole

This has become one of my favorites, my "go to" recipes for church potlucks, "new baby" meals, "under the weather" meals, or family get-together meals. It's so simple to make and tastes wonderful!!!  

The first time I made this was for my book club luncheon. I wanted something different and new. So what do I do?  GOOGLE!  I find this recipe, and decide I'll make it, just hours before the girls are due to come.  RISKY!!! What if it doesn't work?  What if it just doesn't taste good? Well, the girls are pretty forgiving. So I decide to give it a go, and I'm so glad that I did! But the funny thing was, I measured out everything, to a T. (Boy, I've said that statement a million times, but I think this is the first time I've written it, and question if that is how you spell it - or even say it, for that matter!) Anyway, I was so worried since I'd never made it before, so I as so exact with what the recipe said.  Problem was, I was trying to use ingredients from two different recipes, and their measurements were totally different! So I closed my eyes, threw in the ingredients, said a quick prayer, and Voila!!!  It worked!

My first attempt was with ground beef, seasoned like taco meat.  However, after trying chicken in this recipe, it makes it soooo much better! When I make it for my vegetarian friends, I omit the meat all together - and of course, it still tastes delicious!  

This is also a great recipe to have the little ones help with - it's so easy, and there are many easy jobs for them.  Enjoy cooking with your kids.  It's these moments that you will cherish forever!  And believe me, they will remember them.  Ask me about when I was 10, cooking with my dad....  Memories I will never forget.

Ingredients:

• 18 corn tortillas
• 1 large can red enchilada sauce (Rosarita)
• 14-oz can of cream of mushroom soup
• 2 cups of cheese, divided
• 10-oz can of corn, drained
• small can of black olives, sliced
• small can of diced green chilies
• 2 chicken breasts, cooked and shredded

Directions:

1. Preheat oven to 375*

2. Cook chicken breast, then cut up and set aside.

2. Cut tortillas into 1 in. squares, add to big mixing bowl.

3. Add and combine the sauce, soup, corn,  green chilies, chicken, 1/2 of the olives and 1/2 the cheese. Mix well.

4. Spoon mixture into a 9X12 inch baking pan.

5. Top with the remainder of the cheese and olives.

6. Bake for 30 minutes. Remove foil and bake for another 10 - 15 minutes, or until cheese is bubbly and lightly browned.

Yummy! Chicken Enchilada Casserole

Variations:

I like to chop and caramelize onions and add them into this dish, but did not have one tonight, so that step was left out.  My favorite way to cook the chicken is by caramelizing the onions, then adding the chicken and 2 tbls of water, cover and cook over low heat for about 45 minutes, or until chicken is no longer pick.  Flip the chicken about 2 times during cooking. I cut the chicken into smaller strips, then I take two forks and shred the chicken.

You can use any kind of cream soup (chicken, onion, mushroom, celery, etc).  You can use ground beef instead of chicken. You can also use a variety of cheese, and/or a larger quantity, if you'd like. You can omit any of the ingredients that you do not like.  This dish can be made without meat to make it vegetarian.  Really - you can not go wrong with adding extra ingredients, or leaving out what you don't like!!  Anything goes!!!